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 Hosted By
Ellice & Monty |
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4 large russet potatoes (about 3 pounds), peeled |
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6 tablespoons rendered duck fat, melted, or 1,4 cup olive oil plus 2 tablespoons unsalted butter, melted |
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Kosher salt and freshly ground black pepper |
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Preheat the oven to 450°F. Cut each potato lengthwise into 8
wedges. Put the potatoes in a bowl and toss them with the fat. Season
generously with salt and pepper. Divide the potatoes between
2 metal baking sheets, spreading them out in a single layer with
one of the flat sides of each wedge facing down. Use a rubber spatula
to scrape all the fat out of the bowl and onto the potatoes. Put
the pans in the oven, one on each oven rack.
When the potatoes are golden brown on the side facing the
pan, after 15 to 20 minutes, use a metal spatula to turn each potato
over to the other flat side. Don't turn them until they're browned
and be sure to use the spatula to get all the crusty golden part as
you turn. Also, for even cooking, turn the pans around and rotate
them between the racks once in a while during the roasting time.
Continue to roast until the second side is golden brown, 10 to 12
minutes more, then use a spatula to turn each potato so it's sitting
on the rounded side (or bottom) of the wedge. You can use tongs
to position them leaning against each other so they stand up.
Roast until the rounded side of the wedge is browned, 5 to 8 minutes
more. (Total roasting time is 35 to 40 minutes.) Remove the
potatoes from the oven and season to taste with more salt and pepper.
Pile the potatoes on a platter and serve immediately. |
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